Tomato, Greens & Penne Soup
A light, brothy lunch from your Week 3 FareRx bag - about 26g carb and 6g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
A modest scoop of whole-wheat penne keeps the carb gentle while the broth and greens fill the bowl. Add a poached egg or beans for protein.
Ingredients
- •1/2 cup cooked whole-wheat penne
- •1 small handful grape tomatoes, halved
- •1 handful salad greens
- •2 cloves garlic, sliced
- •2 cups low-sodium broth
From your pantry: olive-oil.
Method
- 01
the garlic in a little olive oil until fragrant.
- 02
Add the broth and halved tomatoes; until the tomatoes soften.
- 03
Add the penne and warm through.
- 04
Stir in the greens off the heat until just wilted.
Dietitian’s notes
- →Use low-sodium broth and let the tomatoes break down into it for body.
- →Cook the penne right in the broth so it picks up flavor; stir greens in at the end.
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